Red Wine Jerky picks up Two Stars

The stars are out in force for Marsh Pig!

We have just learnt that our Red Wine Jerky has won a Two Star Great Taste Award while our Venison and Sloe Gin and Oak-Smoked Chorizo have both picked up One Star Great Taste Awards. We are over the moon to have received these awards and wish to thank all our customers and supporters for helping us to stay at the top of our game. It is only through your feedback, support and constructive criticism that we can keep pushing the boundaries and improving our product – so a BIG THANK-YOU to you all.

Summer time and the dining is easy…

As the UK swings into the sultry summer month of August, we think this is the time of year to kick back, enjoy the sunshine and get as much outside living and al fresco dining into your week as possible.

Picnics, barbecues or just sitting around a table with family and friends enjoying the high temperatures before autumn arrives.

And of course, a firm favourite for summertime dining is our award-winning charcuterie. Whether it is some flavoursome fennel salami taking centre stage on a platter or our spicy and hot chorizo packing a punch in a paella, Marsh Pig has pretty much got it covered.

One of our most popular products has been our beef jerky. We have been sent pictures of people enjoying a piece of jerky on the top of black runs in the Alps, from the terraces of a Six nations rugby match and from a safari jeep – where it was voted better than the local biltong! Well, fans of the jerky will be delighted to learn that our new Hot and Sweet jerky will soon be available to order online. It has been available at markets but, if you are not able to collect the jerky in person, pretty soon you will be able to get your fix of hot stuff delivered to your door. Watch out on our website for more details.

Our Diary

About some of our events

North Norfolk Food FestivalHeld in the lovely surroundings of the Walled Garden at Holkham Hall, the North Norfolk Food Festival is now in its eighth year. It has grown year-on-year but at its very heart is the desire to feature the local food and drink producers who grow, rear, produce, supply and sell food in North Norfolk.

The Walled Garden, constructed from huge brick and flint walls, is a fabulous setting as it has always been at the heart of local food and drink, albeit on a smaller scale. Historically, the garden has always been filled with vegetables and flowers grown for the Hall, although it went through a period of underuse midway through the 20th century. Now visitors to the Festival can visit the working area that is once again thriving and packed with fresh produce.

Stall holders at the Festival will be showcasing all that is good about Norfolk’s produce, including fresh meat and game, vegetables, cakes, artisan beer, bread, tarts, juices, cakes and bakes, chocolates and much more. A dazzling array of concessions offer delicious food for eating on site and entertainment ranges from the ever popular cookery theatre to children’s activities and face painting.

Meet the Producer Day at The Gog Farm Shop just outside Cambridge is a great opportunity for customers to meet up with us and talk through our produce. The guys at Gog Farm Shop are passionate about food; they grow, breed and rear a vast amount of the produce that they sell in the shop and cafe, and provenance is an extremely important core value to the team. The Gog Farm Shop and Cafe has grown from a small enterprise selling some farm produce to a real foodie destination, which stocks some of the best locally-produced food and drink.

Smoking and Curing course

Our ever-popular Smoking and Curing courses take place on a monthly basis throughout the year and we have been delighted with the results – course alumni often contact us to say how they are putting all they learnt on the course into practice. We have chefs, keen amateurs and complete beginners join us on our courses, it really is suitable and fun for everyone.

On the charcuterie course you will have a fun and informative day learning how to make delicious bacon, pancetta, biltong, beef jerky, fresh sausages and salami. As well as learning how to cure a whole muscle joint, which will produce Coppa or Bresaola.

You will take home the sausages and bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure. Curing meat is one of the finest things you can do for your taste buds!

The course will take you through:

The different breeds of pigs, and the importance of quality meat selection.
Which cuts of meat are best used for curing.
Curing ingredients, and where to source them.
A range of techniques, including dry curing, cold smoking and air-drying.
You will also be shown how to build a simple cold smoker for under £100 so you can smoke all your meaty and fishy delights at home. We will also show you how to hot smoke salmon with a wok!

The next two courses are: 16 September 2017 and 28 October 2017. Courses cost £175 and run from 9.45-4pm. All course attendees will enjoy a breakfast and informal lunch as part of the cost. See the website for details.